Homemade Vegan Matcha Cheesecake
Ingredients
Base
- 1 cup almonds
- 8 medjool dates
- 1/2 cup desicated coconut
- 2 tablespoons coconut oil
Filling
- 1 cup cashews
- 2 tablespoons cashew butter or cashew cream
- 2 tablespoons coconut oil
- 1/2 tin (200ml) of coconut milk
- 4 tablespoons maple syrup
- 2 teaspoons matcha powder
Chocolate drizzle
- 50gms cacao chocolate
- 1 teaspoon coconut oil
Preparation
Grind almonds in food processor until broken down into small pieces.
Add coconut and dates and grind again until a dough forms.
Add melted coconut oil and pulse until well combined.
Turn mixture out into cake tins and press in with back of a spoon or fingers.
Refrigerate until hardened for at least half an hour.
Prepare cheesecake filling by placing presoaked cashews into food processor and blending until creamy.
Add rest of filling ingredients and blend well until creamy and smooth.
Remove cake tins from refrigerator and pour over the filling.
Gently tap cake tin against work top to level out cheesecake.
Place cake tins into freezer for half an hour.
Remove from freezer and add fruit decoration and/or chocolate drizzle.
Return to freezer for another four hours.
Before serving, defrost for at least half an hour for soft texture.
For chocolate drizzle, melt cacao chocolate and coconut oil in microwave for 1 minute.
